One-Pot Creamy Coconut Lentil Curry (Vegan)

aka The Golden Temple Bowl

I stumbled onto this recipe during a surf trip in Bali — a little warung by the beach was serving the most incredible lentil curry I’d ever tasted, all cooked in one big pot over a gas burner. The owner shared her secret: toast the spices first, then let the coconut milk do all the heavy lifting. I’ve been making my own version every Sunday since, and it’s become my go-to meal prep staple. One pot, thirty minutes, and enough flavor to make you forget you’re eating something this healthy.

Ingredients

• 1½ cups dried red lentils, rinsed and drained
• 1 can (13.5 oz) full-fat coconut milk (no gums — check the label)
• 2 cups vegetable broth (clean, no “natural flavors”)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (about a 1-inch knob)
• 2 tablespoons coconut oil (measured solid)
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon fresh lime juice
• 1 teaspoon sea salt
• Fresh cilantro, for garnish
• Coconut cream, for drizzling

Instructions

1. Toast the spices: Heat the solid coconut oil in a large pot or Dutch oven over medium heat until melted and shimmering. Add the curry powder, turmeric, cumin, smoked paprika, and cayenne. Stir constantly for 60 seconds until fragrant — don’t let them burn.
2. Sauté the aromatics: Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and grated ginger, stir for 30 seconds until fragrant.
3. Add lentils and liquids: Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir to combine and bring to a boil over high heat.
4. Simmer until thick: Reduce heat to medium-low, cover with a lid slightly ajar, and simmer for 20-25 minutes, stirring occasionally. The lentils should be completely broken down and the curry thick and creamy. If it gets too thick, add a splash of broth.
5. Season and finish: Remove from heat. Stir in the fresh lime juice and sea salt. Taste and adjust seasoning — it should be rich, slightly tangy, and warming.
6. Serve: Ladle into bowls, drizzle with coconut cream, and scatter fresh cilantro on top. Serve with rice or on its own.

Tips

• Red lentils cook faster than green or brown — don’t substitute or you’ll need to double the simmer time.
• For a richer curry, use two cans of coconut milk and reduce the broth to 1 cup.
• This freezes beautifully for up to 3 months. Thaw overnight and reheat on the stovetop with a splash of water.
• Add a handful of fresh spinach in the last 2 minutes for extra greens.